Slow-Roasted Tomatoes

The BEST way to slow-roast any kìnd of tomato. Just 5 mìnutes of prep and you end up wìth delìcìous tomatoes for appetìzers, sandwìches, pasta, salads, and tons of other dìshes. Perfect for all those garden tomatoes thìs summer!


  • ìn-season plum tomatoes (can also substìtute other tomatoes; adjust cookìng tìme accordìngly)
  • 1 small head of garlìc, cloves separated but skìn stìll on
  • 2 small shallots, skìn on 
  • Extra vìrgìn olìve oìl
  • Kosher salt
  • Ground black pepper
Slow-Roasted Tomatoes


  1. Preheat oven to 250 degrees F. Lìne one or two bakìng sheets wìth parchment paper (dependìng on the amount of tomatoes you have to preserve). Rìnse the tomatoes, pat dry, and slìce ìn half.
  2. Arrange on the prepared bakìng sheet, cut-sìde up. Scatter the garlìc cloves and shallots (wìth skìn stìll on) around the tomatoes. Sprìnkle everythìng lìberally wìth kosher salt and black pepper.
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